目的 探讨低温冻藏过程中鲐鱼肌肉蛋白质的氧化规律。方法 以鲐鱼为研究对象，在-18 ℃条件下分别贮藏10，20，40，60，80，100 d，测定鲐鱼的pH值、色泽、肌肉质构特性，提取肌原纤维蛋白，测定羰基含量、巯基含量、表面疏水性。结果 随着冻藏时间的增加，鲐鱼的pH值呈现先下降后上升的趋势；在色差测定中，鲐鱼的L*值不断降低，a*值也呈下降趋势；鲐鱼的硬度、弹性、胶粘性和咀嚼性均呈下降趋势，且贮藏时间越长，下降程度越明显；鲐鱼的蛋白表面疏水性随着贮藏时间的延长，呈上升趋势；肌原纤维蛋白羰基含量随着贮藏时间的增加而增多，巯基含量却出现相反现象，随着贮藏时间的增加而减少。结论 鲐鱼在低温冷冻贮存前期，肌肉蛋白质小幅度降解，品质逐渐发生劣变，随着冻藏时间的增加，在贮存后期其蛋白质品质会出现大幅度下降。

The paper aims to investigate the oxidation rule of muscle protein in mackerel during the frozen storage. Mackerel was stored at -18 ℃ for 10, 20, 40, 60, 80 and 100 d, respectively. The pH value, color, muscle texture properties of mackerel were determined. Myofibrillar protein was extracted to measure the content of hydroxyl, sulfydryl and surface hydrophobicity. With the increase of frozen time, the pH value of mackerel decreased first and then increased. In the determination of color difference, L* and a* value of mackerel decreased continuously. The hardness, elasticity, adhesiveness and mastication of the samples also decreased. The longer the storage time was, the more obvious the decrease was. The content of carbonyl and hydrophobicity of protein surface in mackerel increased with the increase of storage time, while the content of sulfhydryl decreased with the increase of storage days. The protein quality of mackerel decreased slightly in the early stage of low temperature frozen storage, but decreased greatly with the increase of time.